Rhubarb jellies with ginger cream

Rhubarb jellies with ginger cream
  • Serves icon Serves 6
  • Time icon Take 10 minutes to make, plus chilling and setting

The classic flavours of rhubarb and ginger work brilliantly in this jelly recipe. A refreshing dessert to end a heavy meal.


  • 300g forced rhubarb
  • 50g caster sugar
  • 1½ x 135g packs of strawberry jelly, broken into cubes
  • 4 sheets leaf gelatine
  • 284ml whipping cream
  • 2 stem gingers, plus 3 tbsp syrup from the jar


  1. Chop the rhubarb into 3cm lengths and place in a saucepan with the sugar and 225ml water. Cook over a medium heat for 5 minutes until the rhubarb is tender.
  2. Remove the pan from the heat and add the jelly cubes to the rhubarb. Soak the leaf gelatine in a small bowl of cold water for 3 minutes, squeeze out the excess water and add to the rhubarb jelly. Stir until dissolved. Pour in 450ml cold water and stir well. Pour into 6 small glasses, place on a tray in the fridge and allow to set for 3-4 hours.
  3. Just before serving, whip the cream (see tips) until it just holds it’s shape. Fold in the ginger syrup. Chop the ginger, reserving a little for decoration, scatter the rest on top of the rhubarb jellies then top with the cream and scatter with a little more ginger.

delicious. tips


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Jelly recipes

Apple and blackberry jelly

Serve this apple and blackberry jelly recipe with cream. It’s...

Save recipe icon Save recipe icon Save recipe

Cheesecake recipes

Gin and tonic cheesecake

A cheesecake recipe inspired by the nation’s best-loved summer cocktail...

Save recipe icon Save recipe icon Save recipe

Recipes with gin

Gin and tonic jellies

Britain’s favourite pre-dinner drink is transformed into a jelly in...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.